Pour the evaporated milk into a large mixing bowl and place it over a pan of gently simmering water. Whisk the milk with electric beaters until it looks thick and foamy, then fold in the jelly mixture.

Push 200g of the raspberries through a sieve, making sure you discard the seeds. Sift the icing sugar into the purée and mix well.

Spoon the jelly mixture into six individual serving dishes, alternating with a drizzle of raspberry purée. Chill for 4 hours until set. Decorate the tops with a few fresh raspberries to serve.